Sunday, October 24, 2010

I think of panna cotta every time I need to use up heavy cream before it goes bad – what changed my mind this time, you might ask? The poor lonely egg yolks left from the buttercream on my MIL’s birthday cake. :D

These pots are delicious but also very, very rich – small cups are the way to go here.

Preheat the oven to 325°F/160°C.
In a large, heavy-bottomed saucepan, combine the butter and brown sugar and melt together over medium heat and bring to a boil. Boil for 1 minute and then stir in ½ cup of the cream. Stir until the mixture is smooth and combined. Remove from the heat and stir in the remaining 3 cups of cream, the salt, vanilla and whiskey.
In a large bowl, whisk the egg yolks until smooth. Gradually whisk in the cream until smooth – whisk continuously to avoid cooking the yolks. Strain the custard through a fine sieve into a large container with a pouring spout. Divide the custard among 8 ovenproof ramekins/cups.
Place the ramekins in a large roasting pan. Place the roasting pan in the oven and pour boiling water into the pan until it reaches halfway up the sides of the ramekins. Cover the roasting pan with foil and pierce it in several places to allow steam to escape.
Bake the custards just until set around the edges and still slightly wobbly in the center, 45-60 minutes. Remove the custards from the oven and then from the water bath; set aside to cool completely then refrigerate, covered with plastic wrap, until well chilled, at least 4 hours for up to overnight. Top the custards with a dollop of whipped cream, if desired, and serve (I dusted the cream with a little cocoa powder).

Serves 8 - I made 1/3 of the recipe above and used 200ml capacity cups

I made these last night but I have two questions (I haven't yet tasted them). First, I think the tops of mine look weird (wrinkly?). I can't tell what yours look like so I can't compare. This feels silly but can you describe it? Last, what is the goal in straining the custard? I completely forgot this step and after long thought, I figured it probably wasn't all that important but maybe that's why mine look funny.

Ok, update on my comment. I ate one and it was absolutely divine! The taste was amazing.. That being said, the consistency is off. It was almost like a mousse with lumps. :( Maybe I found the answer to my second question but I'd still like input or suggestions, please! :)

Hey, Heather!I'm glad to hear you liked the flavor - as for straining, it removes the particles of yolks, which can make the mixture smell eggy... As for the texture, I think you overbaked them, or the temperature in the oven was too high - each oven is different, so given times in recipes are just a guide, you should check the recipe in the oven always before the given time in the recipe. I hope it helps!

Patty, I did not know they were called pussy pillows! :DThank you, sweetie!xx